Spicy Coconut & Lemon Grass Vegetable Stir-Fry with Green Rice
Prep time
Cook time
Total time
Spicy coconut & lemon grass is a classical stir-fry Asian inspired dish and many different variations are floating around the internet. I love my version because it has no oil. Also, if you don't like too much heat, cut the chili paste to 1 teaspoon instead of two. You can always add more later.
Author: Ordinary Vegan
Serves: 4
Ingredients
Green Rice
1 cup uncooked brown or white rice
2 cups water
1 bay leaf
10 ounces of spinach (4 cups shredded)
¼ cup scallions, sliced
handful of fresh basil, chopped (optional) approximately ¼ cup
½ cup broccoli florets, chopped into bite-sized pieces
6 ounces cubed firm organic tofu (optional)
Instructions
Rice
In a saucepan, combine the rice, water and bay leaf and bring to a boil over high heat. Reduce the heat and simmer, covered, for about 30 minutes, or until the liquid is absorbed. Keeping a close eye so it doesn't stick. Remove from heat covered.
Meanwhile, steam the spinach until tender. Combine the spinach, basil, scallions, salt & pepper, ground nutmeg in a food processor and process until combined. Add the spinach mixture to rice and combine well. Taste for seasoning.
Vegetable Stir-Fry
In a small bowl, combine the lemon grass, shallots, ginger, garlic, chili paste and lime juice. Set aside.
In another bowl, whisk together the coconut milk, ¼ cup of the vegetable broth, maple syrup and soy sauce. Set aside.